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Hard Boiled Eggs

Hello and Happy Easter. Its been a great day. good food, some family time. and I even slipped into the shop for a couple hours this afternoon.

I have a question. Every year on Easter we cook a dozen or 2 eggs. EVERY year the shells stick and by the time I get the shell off these things Im ready to throw them in the garbage. There must be something I am doing wrong. or some trick that will assure the shells will come off easily the next day.

I feel stupid for asking this question. But if I dont find out I may never enjoy a hard boiled egg again.

Thanks in advance for the input.

Blessings
Randy

Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

Thanks Johnny. I already make a mean soft boiled egg., and do poached good enough for my needs. Make a great omelet.. I normally dont have a problem with eggs the day they are made. Its only on Easter when they sit overnight after boiling and then need to be peeled.

Ill read through that thread again. and follow some of the links. maybe I will find my answers there./ maybe not. either way I will learn something.

Good night

Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

I have eating 6 hardboiled eggs(whites only) for about 4 weeks now.I feel the brown eggs peel easier and not super fresh eggs peel easier.It has to do with the outer membrane. I bring them to a boil,take them off the heat and let sit for 12 minutes,ice bath for a good long soak.

Use older eggs, about a week old is best. Crack them on the ends, then remove the shell from one end and shell them under a light stream of running water. The whole thing is to get the membrane under the shell off, and in older eggs the white has degraded a little* and the membrane doesn't stick to it as much. The stream of water does what every homeowner knows, it finds its way into the tiniest gap between white and membrane and the pressure increases that space. At that point it shouldn't be a problem to peel cleanly, especially for hard cooked, and even for a 4 minute egg.

*use fresh eggs for poached for the same reason, the white is firm and holds its shape with no trails.